Pita Bread Pudding with Pumpkin and Toasted Walnuts

8 large eggs

12 oz can evaporated low-fat or fat-free milk

2 cups unsweetened vanilla almond milk

1/2 cup brown sugar

1 tbsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp freshly ground nutmeg

1/8 tsp ground cloves

1/4 tsp salt

1 cup canned pumpkin puree

1/2 cup chopped dates or raisins

8 cups chopped whole wheat or multi grain Toufayan pita bread (about 8 pita bread)

1/2 cup chopped walnuts (toasted)

Preheat oven to 350 degrees.

Spray an 11 x 14 baking dish with cooking spray.

In a large bowl, whisk eggs.

Whisk in milk, brown sugar, vanilla, spices, and salt until combined.

Stir in pumpkin and dates.

Add pita bread, stir and let stand for 30 minutes.

Stir bread mixture occasionally to help bread absorb the liquid.

Transfer the pudding mixture to prepared dish.

Spray a piece of foil with cooking spray to prevent foil from sticking.

Cover dish with foil and bake for 30 minutes.

Uncover and sprinkle with walnuts and bake, uncovered, for another 25 minutes or until pudding has puffed and is firm to the touch.